The holidays are upon us and with it comes delicious feasts and treats. Super Sous and I developed this easy, no-bake, drought friendly (aka -no dairy/vegan) Coconut Pumpkin Pie recipe to make your Thanksgiving and other special holiday meals a win. But, wait… why wait til the holidays?! You can prepare and enjoy this right now!

Add the ginger snaps, coconut oil and pitted dates to a food processor. Process until very well combined, approximately 1 minute.

Empty the contents into a 9½-inch deep dish pie pan.

Using a flat instrument (I use the top of a non-stick spray can) press the ginger snap mixture firmly and evenly across the bottom and also up the sides of the pie pan, using your thumb as a guide at the top of the pie pan as you press the mixture up the side of the dish.

Transfer into the refrigerator and chill for at least 45 minutes.

Pie Filling:

¼ cup water

1½ teaspoons agar agar powder

1 (13.5-ounce) can coconut milk (not low-fat)

1 (15-ounce) can pumpkin puree

1 (5.4-ounce) can coconut cream

½ cup dark brown sugar

¼ teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

1½ teaspoons pure vanilla extract

Stir to combine the water and agar agar powder in a medium (3½ quart) saucepan. Let sit for 10 minutes.